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Creamy crockpot white chicken chili with shredded chicken, white beans, sweet corn, and fresh cilantro in a bowl.

Slow Cooker Creamy White Chicken Chili

A cozy, hands-off chili that simmers into a rich, comforting bowl of creamy warmth.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • Cooking spray for lightly coating the slow cooker
  • 10 ounces green enchilada sauce mild, canned
  • 31 ounces Great Northern white beans drained and rinsed
  • 1.3 pounds boneless skinless chicken thighs or breasts fully thawed
  • 1.75 cups frozen corn sweet kernels
  • 8 ounces diced green chiles mild, canned
  • 1 teaspoon dried oregano crumbled
  • 1 teaspoon paprika smoked or regular
  • 1.25 tablespoons chili powder adjust to taste
  • 1.25 tablespoons ground cumin freshly ground if possible
  • 1.25 teaspoons salt fine sea salt
  • 0.4 teaspoon black pepper freshly cracked
  • 2.25 cups chicken broth low sodium preferred
  • 9 ounces cream cheese full-fat, softened
  • 0.3 cup fresh cilantro finely chopped, optional
  • 1 large lime juiced, optional
  • Optional toppings cheese, sour cream, avocado, tortilla strips

Equipment

  • 1 6-quart slow cooker Ideal size to prevent overflow while allowing room to stir
  • 1 Mixing spoon Used for combining ingredients and stirring during cooking
  • 1 Whisk Helps incorporate softened cream cheese smoothly into the chili
  • 1 Microwave-safe bowl Used to soften the cream cheese before adding it to the slow cooker
  • 1 Cutting board and knife For trimming excess fat and portioning the chicken

Method
 

  1. Lightly coat the inside of the slow cooker with cooking spray, then trim excess fat from the chicken and cut larger pieces into chunks if needed.
  2. Place the enchilada sauce, beans, chicken, corn, green chiles, spices, salt, pepper, and broth into the slow cooker and stir so everything is evenly combined and the chicken is covered.
  3. Cover and cook on low heat until the chicken is very tender and pulls apart easily, or use high heat for a shorter cooking window.
  4. Lift the chicken out and shred it in a separate bowl using forks, leaving the broth mixture in the cooker.
  5. Soften the cream cheese until spreadable, then whisk it into the hot chili base until completely smooth.
  6. Return the shredded chicken to the slow cooker, then stir in the cilantro and a squeeze of fresh lime juice if using.
  7. Serve hot in bowls and add desired toppings just before eating.

Nutrition

Serving: 380gCalories: 480kcalCarbohydrates: 50gProtein: 33gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 110mgSodium: 860mgPotassium: 1200mgFiber: 10gSugar: 6gVitamin A: 880IUVitamin C: 14mgCalcium: 185mgIron: 6mg

Notes

This slow-simmered chili fills the kitchen with comfort and warmth, perfect for busy days when you want dinner waiting for you. Creamy, gently spiced, and endlessly cozy.

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